Masak Lemak Cili Padi

Masak Lemak Cili Padi

Tags

Curry
Malaysian

Cook

Ingredients

  • Rice
  • 2 medium red onions
  • 6 cloves of garlic
  • 1 ½ inch fresh turmeric
  • 10 green bird's eye chillies
  • 5 red bird's eye chillies
  • ¼ cup or 60ml water, to blend
  • 4 kaffir lime leaves
  • 4 stalks of lemongrass, bruised
  • 1 tbsp tamarind paste
  • 1 large potato, cubed
  • 1 small head of broccoli
  • 4 small eggplants, cut into chunks
  • 10 long beans, cut into 1.5 inch lengths
  • 1 block tofu, frozen then thawed
  • 200ml coconut cream
  • 750ml water
  • 1 tsp mushroom seasoning
  • MSG

Steps

  1. Clean and cook the rice.
  2. Blend ingredients from red onion to water to form the curry paste.
  3. Heat wok on medium add some oil. Once hot add the curry paste then lower the heat. Cook until dry and aromatic.
  4. Add the potato along with 750ml of water, the bruised lemongrass and kaffir lime leaves. Simmer until potatoes are half cooked.
  5. Add the eggplant, beans and tofu. Cover and simmer until almost cooked.
  6. Add the coconut cream, tamarind and broccoli. Stir through to incorporate and simmer until broccoli is cooked.